Smoked Turkey Salad

by

1 cup pecans, toasted

1 pound hickory smoked turkey, diced into 1/2 inch pieces

2/3 cup dried cherries or diced apples

2/3 cup celery cut into 1/4 inch dice

4 ounces bleu cheese crumbles

3/4 cup mayonnaise

1 teaspoon worchestershire sauce

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

Preheat oven to 350.  Place pecans on a baking sheet in a single layer and toast for 7 to 9 minutes. Cool completely. Coarsely chop and set aside.

Combine the turkey, cherries or apples, celery, bleu cheese and pecans together; mix well. In a separate bowl, combine the mayonnaise, worchestershire, pepper and salt; mix well. Combine the two.

Note:  This is best made the day before.  If using the apples, chop and add just before serving so they don’t oxidize and turn brown.

Yield:  Approximately 6 cups or 6 servings.

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